I just wanted to share my steak-making experience, particularly for me to remember.
My first try was pretty much horrible. The steak turned out too salty and too tough. I wanted to make well done steak but know that it’s virtually impossible for it to turn out juicy/tender/soft. So when I found a recipe that claims to produce a juicy well done steak, I was elated. It didn’t turn out how I wanted it to be, of course.
The recipe calls for the steak to be cooked on a skillet on high heat for 5-6 mins on each side, then transferred to an oven to allow it to cook off. Ingredients include salt, thyme, butter. I really wanted to do a good job so I made sure I followed the recipe to a T. I cooked the steak for 5 mins on each side and it already was practically hard as rock. The taste was horrible because the saltiness overpowered whatever flavour that was present. Unfortunately, when I prepared the steak, I was unsure of how much salt to put. All the recipes I found did not specify, and after much research, I found a website that recommended adding a generous amount because “only the exterior of the steak would come into contact with the salt”, which meant that its center would be bland. I thought that made sense, and so I did. Excessively.
I guess it’s safe to say that my first try was a complete failure. I was disgruntled because the steak was not cheap. It wasn’t prime or anything, but it still was expensive for me.
The second time, thankfully, was a much better experience. I gathered several recipes and picked out useful information from each. The steak was tasty but still slightly tough. I should have measured the thickness of the steak but I didn’t. I presume it was marginally less than an inch thick. It’s always good to get steak that’s at least an inch thick, however.
This was the recipe I ended up using for well done steak:
For one ribeye steak (specifically ribeye),
- ¾ teaspoon sea/Kosher salt (absolutely no table salt)
- 1 teaspoon thyme
- 1 teaspoon pepper
- 1 whole garlic (optional)
- 2 tbsp oil
- A knob of butter
- Remove steak from the refrigerator and let them
sit for about 30 minutes or until room temperature.
- Coat steak (with fat attached; it gives flavour) with black pepper and set aside.
- Heat skillet until very hot and add oil and butter. Allow butter to foam a little.
- Add salt and whole garliconto skillet. Allow to heat up for 1 minute.
- Place steak on coarse salt and cook for 2.5 minutes; do not disturb at all.
- Turn steak and cook for another 2.5 minutes; again, do not disturb at
all. (As the steak I bought was rather thin, 2.5 minutes on high heat would be enough to cook it to well done. However, I cooked mine for 3 minutes each side, but later found it still a tad tough. Adjust timing according to thickness of steak.)
- Scrape excess salt and pepper if desired and
- Allow steak to rest for 10 mins.
- Remove fat from steak before serving.
- Slice the steaks on an angle
about ¼ inch to 3/8 inch thickness if desired.